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Add 1 cup peas and sauté until tender, 1 to 2 minutes.
2 large potatoes cut in small cubes and par boiled. 1 carrot peeled & cut in small cubes and par boiled Some spring onions TSPN of mustard seeds TSPN cumin powder coarsely grind TSPN Salt adjust taste Half TSPN red chilli flakes 1 medium onion sliced small 1 fresh lemon Half cup peas Fresh chillies Garlic cloves Small handful coriander 3 TBLSPNS oil Flour paste for sticking the samosa edges.
½ cup peas.
Add one minced clove of garlic and ½ cup peas to the rice.
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3. Add remaining 2 cups peas and toss to mix.
Quinoa and Pan Cooked Shrimp Serves 6. 1/3-cup olive oil 2 tablespoons butter 1 leek finely chopped 1 1/2 cups quinoa, rinsed Salt to taste Grinding black pepper 2 - 3/4 cups chicken broth 1-cup peas, fresh or frozen Juice of two limes plus the zest 2 pounds large shrimp, peeled, de-veined and dried 4 cloves garlic, minced 1-teaspoon hot red pepper flakes 1/2 cup white wine ¼ cup minced parsley.
Scallops on Homemade Potato Chips (Adapted from "Small Food") 1 tablespoon butter 4 shallots, finely chopped 2 cloves garlic, finely chopped 3 slices mild pancetta, thinly sliced 1 1/2 cups frozen peas 1/3 cup chicken stock Salt and pepper 4 russet potatoes Vegetable oil for frying 24 sea scallops, cut in half horizontally 1 tablespoon olive oil Mint leaves, cut into thin strips.
defer.add img); Shell a half cup of peas (or you can buy pre-shelled frozen peas).
Cook 1 cup snow peas in boiling salted water until bright green; rinse and dry.
Add 8 ounces peeled shrimp (chopped, if large), 1 cup snow peas, 1 tablespoon soy sauce and 1 teaspoon sesame oil for the last 5 minutes of cooking.
Alu Kabli 4 small servings 2 small white potatoes 2 tablespoons chopped sweet onion 1 small clove garlic, minced 3/4 cup fresh peas 1/2 cup cucumber cubes (1/4 inch) 1/2 cup canned chickpeas, drained and rinsed 11/2 teaspoons garum masala 1 tablespoon lemon juice 1 teaspoon tamarind pulp dissolved in 3 tablespoons water Sea salt to taste 1/3 cup broken rice cake (1/2-inch pieces).
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com